Fish Shaped Breadbungeoppang With Sweet Red Bean Filling Recipes

FISH-SHAPED BREAD(BUNGEOPPANG) WITH SWEET RED BEAN FILLING

Steps:

• Mix all dry ingredients together.
• Whisk egg and milk separately in a bowl.
• Mix dry ingredients and wet altogether.
• Heat the bungeoppang pan (closed) on medium heat on both sides until water sizzles on both sides. (about 1 min on each side)
• Open the pan and coat inside of each fish mold (4 molds in all) with butter or oil. pastry brush works best.
• Lower heat to low and pour batter into one side of the molds (2 fishes) only about 1/3 full. Just enough to cover the eye of the fish. :)
• Quickly spoon red beans into the center of the fish. About 2 tsp full is good. More or less to taste.
• Pour batter on top of the read beans to fully cover the half fish mold.
• Close the pan and turn over.
• Bring heat a little higher to medium-low.
• Cook on each side for 2 - 2:30 min.
• You can open after 2 min to check the doneness. Cook more if it's not yet brown.
• When brown on both sides, transfer to a plate and let it cool for few min.
• The red bean filling can be EXTREMELY HOT so please be careful.

BUNGEOPPANG (KOREAN FISH SHAPED PASTRY)

Steps:

• Combine all batter ingredients in a medium sized bowl. Mix them well. Transfer the mixture into a jug that has a spout for easy pouring.
• Preheat a bungeoppang pan over medium low heat. Quickly brush the pan with some melted butter or cooking oil.
• Pour the batter mixture onto the bungeoppang pan. Only cover about 50 % of the pan. Add your choice of filling then add more batter mixture on top to cover the fish mould. Close the pan and turn it over quickly.
• Cook both sides of the pan until the fish pastry turns golden brown (about 2 mins each side). Remove the fish pastry from the pan and cool down on the rack briefly. Serve.

BUNGEO-PPANG

Steps:

• In a large jug, whisk together all the ingredients (except the vegetable oil), to make a smooth, thick batter.
• Pre-heat the closed bungeo-ppang pan over a low flame for about a minute each side.
• Open the pan, brush the fish molds on both sides with a little vegetable oil.
• Working with the side of the mold on the stove, pour enough batter into each of the two fish until about ⅓ full.
• Add a tablespoon of the chosen filling, and gently flatten if necessary.
• Add more of the batter to cover the filling and the rest of each cavity.
• Close the mold, and cook on a low heat for 2 minutes.
• Flip the mold over, and cook for another 3 minutes.
• Flip the mold over again, and cook for 1 more minute. Open the mold, and check the bungeo-ppang - they should be a golden brown color, and sound hollow when tapped. If not, flip over again, and cook for another 30 seconds.
• Once cooked, carefully remove the bungeo-ppang from the mold, and place on a wire rack to cool slightly.
• Trim off any excess, and serve hot.

SWEET MOCHI WITH RED BEAN FILLING

Steps:

• Make the filling: Rinse the beans and transfer to a large pot. Cover the beans with water and bring to a boil; drain. Cover the beans again with water and this time simmer until they are completely tender, about an hour to an hour and a half, adding more water if necessary to keep the beans submerged. Drain.
• Purée the drained beans in a food processor or blender to make a smooth paste. If the beans are too dry to catch the blades, add a few tablespoons of water. Return the bean purée to the same pot and stir in the sugar and salt. Cook over medium-low heat, stirring occasionally, until most of the water has evaporated and the purée is very thick, 10 to 15 minutes. Spread bean paste in a wide, shallow container and refrigerate until firm and cool.
• Meanwhile, make the mochi dough: Line a sheet pan with a piece of parchment paper and spread a generous heap of potato starch in a large circle; set aside. In a bowl, whisk together the mochiko flour and 1 1/3 cup/300 milliliters water until smooth. Pour mixture through a mesh strainer into a saucepan, using the whisk to help push it through if necessary. Add the sugar and mix well. Switch to a heatproof spatula and cook the mixture over medium heat, stirring constantly, until it thickens and comes together as one big, smooth, shiny mass that can hold its shape, 5 to 7 minutes.
• Using a starch-dusted knife, cut the dough into 20 even pieces. (If eating plain, or as an ice cream topping, cut into 40 to 50 smaller pieces.) One at a time, use a rolling pin to roll a piece of mochi dough into a thick, flat disk about 2 inches by 2 inches. Use potato starch liberally to keep the dough from sticking to your work surface, the rolling pin or your fingers. Roll a scant tablespoon of bean paste between your hands to form a ball and place it in the center of the rolled-out dough piece. Use your fingers to evenly stretch the mochi dough up and around the filling without squishing it, pinching the dough shut at the top to seal it, and then gently rolling the mochi between your hands to form a rounded shape. Set on the parchment-lined baking sheet with the seam on the bottom. Eat the filled mochi the day they're made, or cover and store in the refrigerator for 1 day.